Key Lime Pie Marshmallows
These no-bake dessert treats are just bursting with bright citrus flavor! Just like your favorite summer slice of key lime pie, in marshmallow form!
Oh my word you guys! Please don’t burst my bubble and tell me this has been done before because I am beaming with pride right now!
Please give a warm welcome to the newest member of the Baking a Moment family:
Key Lime Pie Marshmallows!
Dude. These are seriously insane. The flavor is like a punch in the mouth (but in a good way)! And they were a snap to make. Seriously! I whipped ’em up in between washing the dinner dishes and taking the kiddos up for their bath. Like, 15 minutes, I’m telling ya!
But I was actually not so sure if my key lime idea was going to work, so I only made a half batch. I used my nifty loaf pan, which I am in love with, because of the square corners. Long story short, it worked beautifully, so I could have totally followed Martha’s recipe and had twice as many marshmallows. If you want a double batch, you’ll use a 9×9 pan 😉
I used bottled key lime juice so I could get that true key lime flavor, +fresh lime zest. But if you can get your hands on fresh key limes you should totally go for it! They are even more tart and flavorful than the regular kind.
At first, I was thinking of dusting them all in graham cracker crumbs to emphasize the key lime pie point. But then, I had some leftover toasted coconut laying around so I thought why not? And, as long as I’m making more than one kind, I may as well do a few with just powdered sugar, because you know my five-year old ain’t touchin’ no marshmallow with brown stuff on it.
The flavor in these marshmallows will knock your socks off. They are just BURSTING with pucker-y citrus flavor! Such a fun summery treat!
Be sure to spritz a little non-stick spray on your knife before cutting them into squares; they’re super sticky! I used this kind of knife, which is sometimes called a bench knife, but is aka a dough scraper. It’s great for bars of all kinds, and it gets a ton of use around my kitchen!
They’re awesome just by themselves, but stay tuned for a fun twist on a classic, coming later this week!
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Key Lime Pie Marshmallows
- 1/3 cup (78.86 ml) key lime juice
- 1/2 ounce (14.17 g) plain gelatin, (2 envelopes)
- 1 1/2 cups (300 g) granulated sugar
- 2/3 cup (157.73 ml) light corn syrup
- 1/3 cup (78.86 ml) water
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup (24 g) lime zest, (zest of 2 limes)
- 1/2 cup (42 g) graham cracker crumbs,, toasted coconut, or powdered sugar
- Lightly mist a loaf pan with non-stick spray, and line with parchment.
- Place the key lime juice in a large mixing bowl, and sprinkle the powdered gelatin on top. Set aside and allow to soften.
- Combine the sugar, corn syrup, water, and salt in a medium saucepan, and set over medium-high heat. Allow the mixture to come to a boil, swirling the pot occasionally (do not stir). Attach a candy thermometer to the side of the pot, and keep the mixture at a low boil until it reaches 238 degrees F.
- Slowly and carefully pour the hot syrup over the key lime/gelatin mixture, while whipping at medium speed.
- Increase the speed to high and continue to whip until the marshmallow is stiff, glossy, and white.
- Stir in the vanilla extract and lime zest.
- Pour into the prepared pan and allow to set for 3 hours, or overnight.
- Turn the marshmallow out onto a cutting board, peel away the parchment, and use a sharp knife (misted with non-stick spray) to cut into 2-inch squares.
- Toss the marshmallows in graham cracker crumbs, toasted coconut, or powdered sugar, and enjoy!